My drink making, much like my cooking, relies mostly on me throwing a bunch of things together, crossing my fingers and hoping everything turns out ok. Seems to work…at least most of the time. Thankfully, this attempt for Rosé Sangria worked out spectacularly! So, with our further delay–here’s the recipe!

Lindsey’s Very Berry Pink Sangria

2 bottles Spanish Rosé wine, chilled

200 ml Cointreau

200ml Kirschwasser

Blueberries, Raspberries & Blackberries

Sugar–about 4-6 tablespoons, depending on your desired sweetness

Club Soda or Seltzer Water

Ice

Throw all your berries in a pretty pitcher, top with sugar, Cointreau & Kirsch. Let the booze & berries “marinate” for at least an hour or more–the longer the better! After the desired amount of marination (is “marination” a word?? Sounds weird, and I don’t really feel like looking it up. Hmmm…whatever…) crack open you Rosés, and add it to the pitcher. Give it a quick stir, and you’re ready to go! To serve; fill a glass with ice, pour in some Sangria (don’t forget to scoop out some of those berries and add them to your glass,) top with a splash of club soda or seltzer, and ta-daaa — Berry Pink Sangria; a party in your glass!

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